JUANITO'S MESQUITE GRILLED CHICKEN WITH GUACAMOLE AND FRESH TORTILLAS

If you've never tried making your own tortillas before, you've got to give this recipe a try! Super simple, 4-ingredient tortillas along with Juanito's guacamole, grilled chicken and vegetables to fill them with. Muy delicioso! 

INGREDIENTS

Fresh Tortillas 
2-3 cups flour 
Pinch of salt 
1-2 tbsp bacon fat
Water 

Juanito’s Guacamole
2 ripe avocados 
¼ cup diced white onion 
¼ cup diced tomatoes 
1-2 tbsp minced jalapeño
Salt and pepper, taste 
Pinch of fresh cilantro, chopped 
1-2 tbsp fresh lime juice

Grilled Chicken 
4 boneless, skinless chicken breasts
Olive oil 
2 cloves garlic, minced 
1-2 chipotle peppers, minced 
Salt and pepper, to taste 
Bitter orange zest
Garlic oil 

Grilled Vegetables 
Zucchini, cut into spears
Carrots, cut into spears 
Olive oil 
Soy sauce

Tools
Cutting board 
Knife 
Large bowl 
Tortilla press or rolling pin 
Griddle or large cast iron skillet
Grill 

DIRECTIONS: 

1. To make the fresh tortillas, preheat griddle or large cast iron pan to medium-high heat. 
2. Mix the flour, salt, and bacon fat together in a large bowl until the bacon fat is well incorporated. Slowly begin to add water until the mixture begins to form a large ball. 
3. Knead the dough ball until smooth. Pinch off a piece of the dough and shape into a small ball. Place the ball into the tortilla press and press to flatten. Alternatively, you can roll into a circle about ¼” thin with a rolling pin. 
4. Cook for about 2 minutes on each side. Set aside. 
5. For the guacamole, mash the avocados in a large bowl. 
6. Mix in the onion, tomato, and jalapeño. 
7. Season to taste with salt and pepper. 
8. Add a pinch cilantro and 1-2 tbsp of fresh lime juice. Mix well. Refrigerate until ready to serve. 
9. For the grilled chicken, marinate the chicken breasts in a combination of olive oil, minced garlic and chipotle, salt and pepper, and bitter orange zest for at least 12 hours.
10. After marinating, par cook the chicken breasts in a large skillet over medium heat for several minutes on each side. 
11. Finish the chicken off on the grill to add a nice char. Drizzle with a bit of garlic oil once done. 
12. To make the grilled vegetables, toss with a bit of olive oil and season to taste with salt and pepper. 
13. Grill for 5-7 minutes, flipping a few times. Once they have a nice char, transfer the veggies to a large skillet over medium-high heat and toss with some soy sauce and another drizzle of olive oil. 
14. Sauté until the veggies are tender.
15. Serve everything together and assemble your fresh tortilla as you like! Buen provecho!